DIETOFIER

In the sensorial analysis of bread and bakery products (from flour wheat) fortified with iron, it is found that all the experimental use fortification agents (ferrous sulphate, ferrous lactate, ferrous gluconate) did not lead to changes in sensorial characteristics (appearance, color, taste and smell), compared with control sample.

Following the sensorial analysis of iron fortified gluten-free bread, is found that all the experimental use fortification agents (ferrous sulphate, ferrous lactate, ferrous gluconate) did not lead to changes in sensorial characteristics (appearance, color, taste and smell), compared with control sample (iron unfortified gluten-free bread).

Applying a method used in the U.S. American Institute of Bakery (Kansas), iron fortified breads (from wheat flour) were marked according to a number of sensorial characteristics: volume, lateral cracks, crust color, crumb color, porosity, texture and flavor. In sensorial analysis using this method, iron fortified breads, obtained in experiments, they obtained high scores over 94 points. Maximum score was obtained for the experimental variant P12 (white bread of flour type 650, fortification level 80 mg/kg flour, fortification agent - ferrous gluconate).

Following the physic-chemical analysis of bread products (from wheat flour) fortified with iron, that they fall in the SP 3232 - 97 "White bread" (for fortified bread with iron) and SP 1489-97 "Products of wheat flour" (in rolls with sun flower and sesame seeds, fortified with iron and poppy sticks, fortified with iron).

Following the physic - chemical analysis of iron fortified gluten-free bread, it is found that all the experiments, it falls into the SF 7/2005 "Gluten free-bread".

The iron content of bakery products fortified with iron, obtained in the experiments, is as following:

Directive 2006/125/EC of European Comunity Comission on 5 December 2006, concerning cereal-based preparations and foods for children, destined to infants and small children, impose a maximum limit of iron addition, in order to fortification: 3 mg Fe/100 kcal..

Taking into consideration this recommendation, in the case of the two iron fortified concentrated fruit products, they were achieved the following fortification levels:

For increasing of iron bioavailability in the human body and, in the same time, for assurance of an optimum acidity of iron fortified concentrated fruit products, in their composition it was added ascorbic acid, in the following concentrations:

For each iron fortified concentrated fruit product, they were achieved together with control samples (concentrated fruit products, unfortified with iron), 12 experimental variants (3 iron fortification agents, 2 fortificatioin levels and ascorbic acid). All of them were analysed from sensorial, physic-chemical and microbiological points of view.

In the sensorial analysis of products "Apricots jam with nut, fortified with iron" and "Plums jam, fortified with iron" is found that in all experimental variants the used fortification agents (ferrous sulphate, ferrous lactate, ferrous gluconate) did not lead to changes in sensorial characteristics (appearance, color, taste and smell), compared with control sample (unfortified jams with iron). Thus, the two iron fortified concentrated fruit products (fortification agents: ferrous sulphate, ferrous lactate, ferrous gluconate) are from sensorial point of view in the limits of SR 3183 - 90 "Jams".

According to physic-chemical analysis, product "Apricots jam with nut, fortified with iron" achieved in 12 experimental variants, has high nutritional value, through content of soluble glucides, minerals, β - caroten and ascorbic acid.

The iron content of product "Apricots jam with nut, fortified with iron" is in the range 4.48 - 7.05 mg/100 g, and the content of ascorbic acid in the range 21.58 - 32.75 mg/100 g.

According to physic-chemical analysis, product "Plums jam, fortified with iron", achieved in 12 experimental variants, has high nutritional value, through content of soluble glucides, minerals and ascorbic acid.

The iron content of product "Plums jam, fortified with iron" is in the range 4.27 - 6.80 mg/100 g, and the content of ascorbic acid in the range 28.95 - 40.15 mg/100 g.

In the microbiological analysis, it was found that iron fortified concentrated fruit products, achieved in 12 experimental variants and control samples, are from microbiological point of view in the limits of legislation in force.

They were achieved the test batches of the two iron fortified concentrated fruit products: "Apricots jam with nut, fortified with iron" and "Plums jam, fortified with iron". The test batch of products were analysed from sensorial, physic-chemical and microbiological points of view. In the performed analyses, it was found that iron fortified concentrated fruit products are in the limits of standards and legislation in force.

As fortification agents, they were used the following iron salts:

They were achieved 6 experimental variants (3 iron fortification agents, 2 iron fortification levels) of "Cake with dehydrated fruits, fortified with iron", product, with control sample (cake without dehydrated apricots adding, unfortified with iron). These were analyzed from sensorial, physic-chemical and microbiologic point of view.

Sensorial analysis of "Cake with dehydrated fruits, fortified with iron", shown that in all experimental variants, the used fortification agents (ferrous sulphate, ferrous lactate, ferrous gluconate) did not lead to changes in sensorial characteristics (appearance, color, taste and smell), compared with control sample (cake without dehydrated fruits adding, unfortified with iron).

Also, after sensorial assessment, using "Comparison method with unitary score scales", all those experimental variants of "Cake with dehydrated fruits, fortified with iron", product, received qualifying "very good", with a total average score in the range 19.32 - 19.88.

According to physic-chemical analysis, "Cake with dehydrated fruits, fortified with iron", product, achieved in 6 experimental variants, has a high energetical value (388.76 - 395.99 kcal/100 g), excelling by glucides (71.03 - 72.04% d.m.), lipides (19.22 - 19.73% d.m.) and proteins (7.65 - 8.22% d.m.) content.

Iron content of "Cake with dehydrated fruits, fortified with iron" product, is in the range 2.49 - 3.12 mg/100g, and the control sample (cake without dehydrated apricots and unfortified with iron), has an iron content of 1.32 mg/100 g.